Chicken In a Spicy Spinach Puree Cooking Recipes

Ingredients :

1 kg

60 ml

4

2

40 g

40 g

200 g

10 g

180 g

350 g

3 g

40 ml

100 g

3 g

10 g

3 g

chicken, skinned and cut

oil

cinnamon (daalchini) sticks

bay leaves (tej patta)

ginger paste

garlic paste

onion paste

red chili powder

tomatoes, chopped

Spinach (palak), puréed

maize flour (makke ka atta)

water

butter

white pepper powder

ginger, julienned

fenugreek powder (kasoori methi)

salt to taste

1. Heat oil in a pan, add cinnamon and bay leaves, sauté over medium heat until they crackle.
2. Add the ginger garlic onion pastes and red chili powder, and sauté for 30-60 seconds.
3. Add tomatoes and sauté further for 1 minute.
4. Add the spinach purée, stir in maize flour diluted with water and cook over medium heat for 10-15 minutes, stirring occasionally.
5. In another pan, heat butter and sauté the chicken until lightly browned.
6. Transfer the chicken pieces into the spinach purée.
7. Add salt and white pepper powder, cover and simmer on very low heat (dum) for 10-15 minutes or till chicken is cooked.
8. Serve hot, garnished with julienned ginger and fenugreek powder.

Serves 4

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